Juicy, slow-grilled pork back ribs rubbed with West African suya spice
Heat grill to 300 degrees farenheit. Indirect heat is best. To prep gas grill for indirect heat, turn on far right and left burners to about ¾ flame and monitor temperature.
Pour apple juice into a foil pan.
Remove silver skin from back of ribs. Sprinkle sea salt and suya spice over ribs and press into both sides. Place rack into foil pan and cover the top tightly with foil.
Place pan onto middle of grill and cover. Cook for about 1 ½ - 2 hours or until internal temperature reaches 190 degrees farenheit.
Remove pan from grill and raise heat to high. Place ribs back onto grill directly and cook for five minutes per side for a bit of char. Baste with pan drippings and allow ribs to rest for 10 minutes before cutting.